.Saira.Goldie

How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat

.Saira.Goldie

turn stove on high
take 4 cups water put in kettle
phir u take 3 tea bag and put in kettle
then u take small piece of adharak to put in kettle
then u take some sonf in with ur fingers and put in kettle
then u watch kettle until the smoke come from the nose of kettle

in mean time u take 1 cup of dood and warm in microwave for ek minute

when u see the smoke come from kettle u dump the garam dood in

acha now u must pay attention
watch kettle until the stuff in it rises
when it rises to the top quickly turn off the stove

now coming the maza
u take the kettle and u put the chai from kettle in cups

to do this properly u must have this special tool that looks like filter so some of the shit dont get in ur chai

the shit is like tea bags, and other shit i dont know how we say in angrezi

Preparation
1. Marinate chicken pieces .Mix salt, of the red chili powder, of the chopped ginger, of the chopped garlic, 1 tsp. Garam Masala Powder, of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

baby galSenior Member

Ingredients: 2 cups All purpose flour (maida) 11/2 tbsp fine grained semolina or rice flour 1/4th tsp baking powder 2 tbsp curd (plain yogurt) 11/4th cups warm water 1/2 tsp saffron threads, slowly dry-roasted and powdered 3 cups sugar 22/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp kewra water or rose water Ghee or vegetable oil for frying Method:Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot. Enjoy

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